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Original Research Article | OPEN ACCESS

Enhancement of Short Chain Fatty Acid Production from Millet Fibres by Pure Cultures of Probiotic Fermentation

Umar Farooq1, Muhammad Mohsin2, Xiaoming Liu1, Hao Zhang1

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, Jiangsu, China; 2University of Engineering and Technology Lahore, Faisalabad Campus, Pakistan.

For correspondence:-  Hao Zhang   Email: zhanghao@jiangnan.edu.cn   Tel:+8651085912087

Received: 16 February 2013        Accepted: 25 March 2013        Published: 24 April 2013

Citation: Farooq U, Mohsin M, Liu X, Zhang H. Enhancement of Short Chain Fatty Acid Production from Millet Fibres by Pure Cultures of Probiotic Fermentation. Trop J Pharm Res 2013; 12(2):189-194 doi: 10.4314/tjpr.v12i2.9

© 2013 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

Abstract

Purpose: To enhance the in vitro synthesis of short chain fatty acids through millet dietary fibre fermentation by human faecal probiotic bacteria.
Methods: The effect of millet dietary fibre fermentation on production of short chain fatty acids (SCFA) by four probiotics was studied. Dietary fibre was extracted from two millet varieties viz Pearl millet, Pennisetum glaucum (PM) and Foxtail millet (FxM, Setaria italica), and separated into total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF). Four probiotic bacteria (Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium longum and Bifidobacterium bifidus) were grown on specific medium containing IDF, SDF and TDF. SCFA production by the probiotics was measured at 0, 6, 24, and 48 h using gas liquid chromatography.
Results: SCFA production in the fibre fractions followed the rank order, TDF > SDF > IDF, irrespective of millet variety, indicating that TDF is the best possible dietary fibre for SCFA production. Lactobacillus and Bi@257;dobacteria spp. digested 60 – 80 and 75 – 85 % of the millet @257;bre fractions from both millet samples, respectively. The quantity of different SCFAs produced was in the rank order: acetate > propionate > butyrate.
Conclusion: The results from this study suggest that millet dietary fibre has a potential for conversion into new nutraceuticals.

Keywords: Probiotic, Millet, Short chain fatty acid, Prebiotic, Probiotic, Dietary fibre

Impact Factor
Thompson Reuters (ISI): 0.6 (2023)
H-5 index (Google Scholar): 49 (2023)

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